- 1 large egg, lightly beaten
- 2 cups reduced-fat ricotta cheese
- 4 ounces crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1 jar (24 ounces) pasta sauce
- 9 no-cook lasagna noodles
- 3 cups fresh baby spinach
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- Preheat oven to 350°. Mix first seven ingredients.
- Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with three lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
Bake, covered, 35 minutes. Uncover; bake until heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving.
Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 9 servings.
Reviews forSpinach-Basil Lasagna
"This was a hit, especially with our daughter who is vegetarian. It isn't as filling as more traditional lasagna, because there aren't as many layers, but everyone loved it!"
"This was very good! It was a nice alternative to meat lasagne. I would say, though, it feeds more like 5-6 adults. The only thing I did differently is I only added about 1 cup ricotta, but that was only personal preference. I replaced it with some more shredded mozzarella. But I do that every time I make a lasagne. Also note they seem to have changed the name of that type of no-cook lasagne. I kept looking for the old "no cook" one, but I realized they now call it 'oven ready'. We all loved it , I will add it to the rotation!"